Pork Chops with White Beans and Sausage

by Rachael Ray Show Staff 9:00 AM, October 27, 2014

Aired October 27, 2014

Serves 4

4 tablespoons butter
1 cup panko or coarse fresh breadcrumbs
8 to 10 leaves sage, very thinly sliced
1/2 cup freshly shredded Parmigiano-Reggiano cheese
4 large bone-in pork chops
2 tablespoons olive oil 
Salt and pepper
3/4 pound bulk sweet Italian sausage with fennel
1 large carrot, peeled and chopped
1 rib celery with leafy tops, chopped 
1 onion, chopped
4 cloves garlic, sliced
1 bay leaf
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
1 round tablespoon tomato paste
1 cup dry white wine
1 can cannellini beans, drained or 2 cups prepared dried beans


Preheat oven to 375°F.
Melt butter in a small pan then pour over breadcrumbs. Combine with sage and cheese, and set aside.
Heat a large, cast-iron skillet over high heat with oil, 2 turns of the pan. Season chops liberally with salt and pepper, brown on all sides and remove to a plate. Reduce heat under pan a bit, add sausage and brown and crumble. Add carrot, celery, onions, garlic, bay, rosemary and thyme, and stir to soften 5-6 minutes. Add tomato paste and stir one minute; add wine and deglaze the pan. Stir in beans then settle the chops back into the pan. Top with buttery breadcrumbs and bake 12-15 minutes until crumbs are brown and chops cooked through.

More great pork chop recipes:

Cider-Brined Pork Chops with Sweet Potatoes and Greens

Pork Chops with Herb Creamed Corn

Porchetta-Style Pork Chops and Roasted Fennel

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